Peanut Butter Baked Oatmeal

• 分量: 12 servings
• 調理時間: 8 minutes
• 総時間: 28 minutes

材料

1 1/2 cups unsweetened almond milk or any other milk

2 large eggs (or use flax eggs for vegan) (For each flax egg - 1 tablespoon flax seed + 3 tablespoons water)

1/2 cup maple syrup (, or sub with your favorite liquid sweetener such as vegan honey, agave, yacon syrup or monk fruit)

4 teaspoons melted coconut oil OR canola oil *coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked

1/4 creamy peanut butter

1 teaspoon pure vanilla extract

1 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/8 teaspoon sea salt

3 1/2 cups gluten-free old fashioned rolled oats

1/2 cup chocolate chunks (, dark, semi-sweet or dairy free)

手順

Preheat oven to 350°F. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.

In a large bowl, mix the flax seeds and water to make the flax egg. Set aside until thickened (about 2 minutes) (Skip if using regular egg). After 2 minutes, whisk in milk, maple syrup, coconut oil, peanut butter, vanilla, baking powder, cinnamon, salt and fold in the oats.

Stir in chocolate chunks. Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chunks on top, if desired.

Bake in preheated oven for 18-23 minutes, or until set.

Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

栄養

• サービングサイズ: 1 g
• カロリー: 194 kcal
• 脂肪総量: 6 g
• 炭水化物総量: 23 g
• 食物繊維: 3 g
• 糖質総量: 8 g
• タンパク質: 4 g